5 from 3 Ratings

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When life (er, your garden) hands you lots of pumpkins, why not make pumpkin puree! After all, there’s only so many jack-o-lanterns and fall decorations you can use them for.

Fortunately, making your own homemade pumpkin puree is super easy to do and makes for some wholesome, delicious, nutritious, and fresh real food!

Picking the Perfect Pumpkin

When you pick a pumpkin, you’ll want to aim for the sugar pumpkin or pie pumpkin kinds. These ones simply taste better than the large kind meant for jack-o-lanterns.

Homemade Pumpkin Puree

What You Need

a pumpkin (see above for which kind)
a sharp knife
a rubber mallet (optional; used only if the pumpkin is being stubborn when cut)
a strong spoon
nonstick spray, butter, or oil
a 9×13 or bigger glass baking dish
cold water
a sturdy, heat-proof spatula
a potato masher, food processor, or blender
spices or other add-ins
containers with airtight lids or zipper bags

What You Do

Preheat the oven to 350° F.
Wash the outside of your pumpkin, turn it onto its side, and cut it in half. If the pumpkin is being stubborn, you can gently tap the knife with a rubber mallet to get it cut open. Try to cut it as evenly in half as possible. You can leave the stem on; when it gets soft later, the stem will easily pop off.
Using a metal spoon, scrape out all the guts, making sure to remove most if not all of the strings. You can separate the seeds and save them to plant the next year or turn them into roasted pumpkin seeds.
Grease one (or two–depends on the size of the pumpkin) glass baking dish(es) with nonstick cooking spray, butter, or oil. It is best to use a glass dish because often the metal ones get too hot and can burn the pumpkin.
Place the pumpkin halves in the dish(es), cut side down.
Fill the dish halfway with cold water.
Put the halves in the preheated oven for up to 1-1/2 hour (90 minutes) or until the flesh is the consistency of room temperature butter. The skin will be wrinkly and a burnt orange color and the pumpkin half may sink in a bit.
Pull off the stem (if you haven’t yet). It should come loose with little effort.
Using a spatula and an oven mitt, carefully remove one half of the pumpkin.
Using a spoon and caution as it’ll be very hot, scoop out the flesh. It’ll be very soft and very easy to remove. It’s easier to remove and puree the pulp when it is hot versus after it’s cooled.
Scoop the puree into a food processor or blender (might require several batches). Now is a good time to add any spices or other ingredients that you want. Some ideas include: nutmeg, cinnamon, orange zest, pumpkin pie spice, or a few drops of my DIY Pumpkin Pie Spice Essential Oil Blend. If you don’t have a food processor or blender, mash it with a potato masher.
After thoroughly pureeing the pumpkin, set it aside to cool.
Once the puree has cooled, scoop it into a labeled, airtight container with a lid or a zipper bag. Refrigerate and use within 4 days or freeze for up to 6 months.
Remember to mark your container with its contents (pumpkin puree, spices, etc.) and the date you prepared it.

How to Use It

This homemade pumpkin puree can be used just like canned pumpkin puree. Just measure how much you need for the recipe at hand. But, be sure to think beyond the pumpkin pie! Here are a few alternate ideas:

Layered Pumpkin Pie and Cheesecake in a Jar (a healthified Red Lobster copycat recipe)
Pumpkin Creme Brulee
Pumpkin Candy Cups
Pumpkin and Chocolate Pudding Parfait
Pumpkin Pie Coffee Creamer

For pumpkin and more beyond recipes, check out my pumpkin recipe collection.

Pumpkin Puree

When life (er, your garden) hands you lots of pumpkins, why not make pumpkin puree!

5 from 3 Ratings

PRINT RATE SAVE

Servings : 10 cups

Calories : 25kcal

Prep Time5

Cook Time1 30

Total Time1 35

Diets

THM Fuel

Ingredients

▢ pumpkin
▢ water
▢ spices

COOKING MODE

Instructions

Preheat the oven to 350° F.
Wash the outside of your pumpkin, turn it onto its side, and cut it in half. If the pumpkin is being stubborn, you can gently tap the knife with a rubber mallet to get it cut open. Try to cut it as evenly in half as possible. You can leave the stem on; when it gets soft later, the stem will easily pop off.
Using a metal or other sturdy spoon, scrape out all the guts, making sure to remove most if not all of the strings. You can separate the seeds and save them to plant next year or turn them into roasted pumpkin seeds.
Grease one (or two–depends on the size of the pumpkin) glass baking dish(es) with nonstick spray, butter, or oil. It is best to use a glass dish because often the metal ones get too hot and can burn the pumpkin.
Place the pumpkin halves in the dish(es), cut side down.
Fill the dish halfway with cold water.
Put the halves in the preheated oven for up to 1-1/2 hour (90 minutes) or until the flesh is the consistency of room temperature butter. The skin will be wrinkly and a burnt orange color and the pumpkin half may sink in a bit.
Pull off the stem if you haven't yet. It should come loose with little effort.
Using a spatula and an oven mitt, carefully remove one half of the pumpkin.
Using a spoon and caution as it'll be very hot, scoop out the flesh. It’ll be very soft and very easy to remove. It’s easier to remove and puree the pulp when it is hot versus after it’s cooled.
Scoop the flesh into a food processor or blender (might take several batches). Now is a good time to add any spices or other ingredients that you want. If you don’t have a food processor, mash it with a potato masher.
Thoroughly puree the pumpkin then set it aside to cool.
Once the puree has cooled, scoop it into a labeled airtight container or zipper bag. Refrigerate and use within 4 days or freeze for up to 6 months.
Remember to mark your containers with their contents (pumpkin puree, spices, etc.) and the date you prepared them.